Looking to go vegan, vegetarian, or just increase your intake of plant-based foods? Great news… you have tons of options to get you started on making a veggie burger from scratch.
Start by exploring the shelves of your grocery store's freezer section.
You'll find burritos, frozen prepared vegetarian soups, veggie burgers, meatless nuggets, veggie stir-fries, Indian entrees and much more. You don't have to rack up a grocery bill stocking up on these prepared foods… but checking them out will inspire your at-home plant-based protein creations made from scratch.
You will also find some good quality alternate protein sources like this in your supermarket’s produce aisle.
Tofu in varying levels of firmness, tofu hot dogs, veggie nuggets, seitan, and other magical meatless food sources can help when you're trying to eat meatless but need sustenance in a hurry.
TIP: Base your own homemade veggie burger and veggie nuggets recipes on what you find pre-packaged in the store.
The best part of this is that your own homemade veggie burgers will not contain unwanted extra ingredients like MSG, dextrose, and various addictive powders that they add to packaged foods to make them look and taste better and cause us to want more of them.
So how do you make veggie burgers from scratch?
It takes some advance preparation, but you can do it! If you typically use a pressure cooker to spring dried beans to life and make into a nutritious meal, then this will be step one.
But if you don't have the time or energy to cook dried beans you can easily find canned beans on your grocery store shelves. Canned beans have already been cooked and are waiting to be added to your recipes. Most grocery stores have a canned veggie aisle that is packed with selections, and that includes beans and legumes! For example, black beans, pinto beans, garbanzo beans, kidney beans, and butter/lima beans!
TIP: Rinse the beans before using them to lower sodium content AND to reduce the amount of gas causing carbohydrates.
So, step one of your homemade veggie burger or veggie patty recipe would be to get a source of legumes or beans.
Let's say that you simmered up a pot of lentils on the stove. Maybe you even added all of the flavorings like garlic and onion, some oil and some herbs, salt and pepper. Even leftovers from a lentil dinner that you already made as a porridge style meal can become veggie burger patties which will lend some excitement to the week's dinner and lunch rotation.
Also precook a whole grain such as brown rice. There are other grains to try, but brown rice works well because of its gelatinous consistency. Also, the small grains stick together very well when formed into a patty along with the beans.
So, mix together about 2 cups of beans or legumes to 1 cup of rice or adjust to your own preference. Then add ingredients to give it flavor and texture such as minced garlic, minced onion or chopped onion, and a variety of spices plus salt and pepper.
What kinds of spices should you add to your homemade veggie burger?
Well, if you would like an Indian flavored veggie patty, then add your favorite garam masala or yellow or green curry powder. If you're going for southwestern or Mexican flavor, then add some chili powder, paprika, oregano and onion powder.
If you enjoy Mediterranean flavors, you can add basil, thyme, garlic, parsley, and rosemary.
So many options! You get to choose with what to season your veggie burgers. That's one of the best things about scratch cooking!
Next, you'll want a fat component which will typically be a nut or seed oil. It can be anything from olive oil to sesame oil to sunflower oil. You only need maybe two tablespoons along with the rest of the ingredients mixed in.
Of course, you will need something to help the burgers stick together. If you are vegetarian but not vegan, then you can simply crack a couple of eggs in and then sprinkle breadcrumbs which will form your vegetarian protein patties.
To make these homemade veggie burgers, fry them in hot oil; a couple of tablespoons is enough. Cook for 3 to 4 minutes on each side in a frying pan on the stove top.
You can also bake your veggie burgers. To minimize the amount of oil you use, you can put your oil in a spray bottle and coat the bottom with avocado, olive, or other oil. You can also spray the veggie burgers with oil to help aid browning and crispiness. Place in a 375-degree oven and let it cook for about 6 minutes, then flip to the other side and cook for six more minutes or until cooked to your liking.
Veggie burgers made from scratch can be frozen and used for a quick lunch or dinner.
In the same way that it is very convenient to simply reach into your grocery store's frozen foods case and grab veggie burgers in a box, you can pre-cook and then freeze your homemade veggie burgers the same way. We do this every time we make garden burgers. Since making from scratch can be time consuming and messy, and you only have to clean up once!
It's helpful to separate your pre-cooked veggie burgers with wax paper before packaging and freezing. This is so they don't stick to each other when you attempt to thaw them out and cook them. You will want your veggie burgers to retain their shape and avoid developing freezer burn if possible. An affordable vacuum sealer can help with that. My husband LOVES his vacuum sealer.
Stay tuned for information on how to use tofu in recipes to add protein and more!
Gluten Sensitivity or Celiac Disease. What You Need to Know
You have no doubt heard of “gluten.” More products are labeled as such on the grocery shelves, for example. And I bet you know at least one person who is following a gluten-free diet.
But what exactly is gluten anyway?
Gluten is a mixture of proteins found in wheat, rye, and barley. Oats do not contain gluten, but they can be contaminated with gluten. The presence of gluten in flour gives dough its stickiness and elasticity. Gluten also helps the leavening of dough by trapping carbon dioxide gas within it. Thus, allowing the dough to rise into a nice fluffy texture.
Gluten is found in many foods such as cereals, breads, pastas, and processed foods, for example. These foods are made from the just-named grains. Gluten is even found in other products such as lip balms, vitamins and supplements, and medications.
What is celiac disease and what is its relationship to gluten?
If you have celiac disease, you are unable to eat gluten. It is an autoimmune disorder, meaning your body attacks its own cells, causing tissue damage. Rheumatoid Arthritis (RA) and Diabetes Mellitus (DM) are two other examples of autoimmune diseases. In fact, if you have another autoimmune disease, it increases your risk of having celiac disease.
Normally, your body's immune system is supposed to defend itself against bacteria and viruses. However, in the case of celiac disease, ingesting gluten triggers your immune system to attack the gluten molecules, and ultimately its own small intestine lining. This then causes inflammation and damage to the intestine, resulting in poor absorption of nutrients.
What causes celiac disease?
There are three main things including your genetics, the consumption of gluten, and a trigger of some sort. This trigger can be things like stress, surgery, or pregnancy.
What are the symptoms?
Surprisingly, symptoms vary with individuals, and there are many kinds of symptoms. The symptoms can mimic lactose intolerance and irritable bowel syndrome.
Although most think of celiac disease as causing gastrointestinal issues such as diarrhea and weight loss, the truth is that not everyone experiences these symptoms.
In particular, adults tend to have less of these GI symptoms, but other symptoms such as:
Canker sores
Fatigue
Numbness and tingling in the hands and feet
Anemia
Osteoporosis (thinning of bones)
Depression
Joint pain
Headaches
Skin rash
Eczema
Vitamin and mineral deficiencies
Low blood sugar
In fact, these above symptoms are sometimes referred to as extra-intestinal, meaning “outside the intestine,” and there's reported to be hundreds of symptoms.
Failure to thrive (not meeting expected standards of growth)
As already mentioned above, symptoms of gluten sensitivity are like the symptoms of other diseases too, so you need to see a physician to help you determine what is going on.
To complicate matters, some people with celiac disease have no symptoms at all! This is what is known to medical professionals as “silent celiac disease” or “asymptomatic celiac disease.” However, damage is still occurring to their small intestines, so getting a diagnosis is important.
But how do you find out if you have celiac disease, with or without symptoms?
Your physician can request blood tests that look for specific antibodies. If you test positive for the antibodies, then an intestinal biopsy (this is where a small piece of tissue from the intestine is examined) is done to confirm that you have the disease.
It is important to note that you do not want to start a gluten-free diet until you have been diagnosed otherwise the diagnosis could be missed.
What is the treatment for celiac disease?
Implementing a strict gluten-free diet is the only treatment currently. This allows your small intestine to recover from the damage it has been experiencing due to the exposure to gluten.
It is easier to implement a gluten-free diet when you are experiencing symptoms and want to feel better. However, for those without symptoms, it is just as crucial that you stick to this diet too to prevent damage to the intestine, as well as the development of other health conditions which can include:
Malnutrition
Miscarriage
Possible congenital birth defects such as incomplete closure of the baby's spinal column during pregnancy
Decreased height in children as they grow up
Cancer in the G) tract
Osteoporosis (thin bones)
Now that you have learned about celiac disease, another topic is worth discussing. That is the topic of what gluten sensitivity/gluten intolerance is.
You may also hear this referred to as “non-celiac gluten sensitivity.” In 2011, a study at The Alfred Hospital in Melbourne, Australia, reported that gluten was a culprit in gastrointestinal problems in people who did not have celiac disease. However, this researcher has since conducted more research and now states that the existence of gluten sensitivity/gluten intolerance/non-celiac gluten sensitivity is not fully substantiated, and further research needs to be conducted.
Nevertheless, there are many people and health professionals who believe it exists, and when they follow gluten-free diets, they report feeling better. Many reputable sites such as the Center for Celiac Research recognize it as its own condition. So, it deserves its own discussion.
Like celiac disease, symptoms in someone with gluten sensitivity or gluten intolerance can include digestive problems such as diarrhea, bloating, pain, or constipation. Fatigue, depression, and joint pain are other symptoms that can also be seen.
How this condition differs from celiac disease, however, is that the tissue in the small intestine is not attacked. No antibodies can be found when a blood test is done, so there is no definitive way to diagnose it. Usually, this diagnosis is made by trying a gluten-free diet to see if symptoms improve.
Celiac disease stats for those affected are about 1%. In the case of gluten sensitivity, it is higher at about 6% of the population. People with gluten sensitivity/intolerance are at higher risk of developing celiac disease through repeated exposure to gluten.
What kind of diet do you need to follow?
Now that you have the lowdown on what gluten is, and how it is related to celiac disease and gluten sensitivity, your next step is to take steps to remove the gluten in your diet. Even some non-food items (lip balms, for example) must be replaced.
If you have celiac disease, it is imperative that you never eat gluten. If you do, your intestine will not be able to heal, which can lead to long-term health problems. Even if you experience no symptoms when you eat gluten, but you have the diagnosis of celiac disease, you must stay away from gluten.
If you have gluten sensitivity or intolerance, no damage has yet been done to your small intestine, but to feel better and prevent the possibility of developing celiac disease later, you should also avoid gluten. However, some people with sensitivity or intolerance may cheat and eat gluten-containing foods occasionally. This is still not recommended, as it may bring on your symptoms.
To conclude, people with celiac disease and gluten sensitivity may experience many of the same symptoms. In both cases, gluten is the culprit, and avoiding it will improve your health.
I really expected this lasagna recipe to require more tweaking. But after one try, the gluten-free casein-free lasagna my husband made today turned out quite tasty!
He used brown rice lasagna for the noodles, and they cooked nicely. Although, my husband said that he had to cook them a bit longer than normal. This was not a massive surprise since legume pasta also takes a bit longer than traditional pasta. Speaking of which, I would have much rather used a legume form of lasagna, but there doesn't seem to be one of those types available on the market. Legumes would be a superior choice because of the extra fiber. I will keep my eyes peeled and let you know as soon as I find one.
The rice lasagna held together just as well as traditional white lasagna noodles.
The one thing I do want to mention is that this is a lightened version of traditional lasagna. It has way less sodium and fat and is far less rich than full fat lasagna. This is the way I prefer it anyway, since lasagnas that are heavy like the ones at Olive Garden, are just too rich and salty for me. It has something to do with what you are used to. So, if you are used full fat, super rich lasagna, you may not enjoy it as much as I did.
But I want to encourage you, if you prefer the rich stuff, to give yourself time to readjust to the lower fat and lower sodium content of the lightened recipes. I promise, it will not take long before you don't like that rich stuff anymore.
As far as the casein-free cheeses, we used three distinct types:
The mozzarella cheese in the casein-free, gluten-free lasagna is good, the Parmesan, not so much. So, I would use the mozzarella for the cheese topping next time. Although, it is true, that I've been enjoying the lasagna for several days in a row. It is quite satisfying as a lunch item.
We used light/white meat ground turkey instead of ground beef. I personally like the taste of ground turkey more than the taste of ground beef for most recipes. Meatloaf is an exception, for example. However, for chili, spaghetti sauce, enchilada casseroles, chili mac and lasagna, ground turkey is delicious. And it is way lower in fat and saturated fat. Not only that, but it is less expensive than ground beef. So, that's another benefit.
Anytime you combine a high protein food with vitamin C rich foods, your body will be able to better use the iron. This is the perfect dish for that. The turkey is a good source of iron, and the tomatoes and bell peppers are excellent sources of vitamin C.
Here are some other resources you might find helpful:
Add last 1/3 sauce, ricotta, and mozzarella cheese
Top with parmesan (or use extra mozzarella instead if preferred)
1/2 cup shredded casein-free parmesan cheese
Place in preheated 350 degree Fahrenheit oven for about 40 minutes or until heated through and slightly brown. NOTE: the parmesan cheese will not appear to be melted like traditional parmesan.
I have been meaning to write a post discussing the connection between autism and casein. Today I'm going to discuss casein-free diet dairy alternatives.
If you are interested in learning about gluten-free alternatives, click here.
Back to the casein-free alternatives…
First of all, I have been pleasantly surprised to find out that ricotta cheese, one of the main ingredients in lasagna, is nearly 100% whey protein. This means that ricotta cheese is nearly 100% casein-free. So, if you are casein intolerant but can eat small amounts of casein without problems, you may be able to tolerate ricotta cheese. To learn the difference between an intolerance and an allergy, click here.
(Stay tuned because we have just finished creating and taste-testing a gluten-free, casein-free lasagna recipe)!
We recently stumbled upon vegan mozzarella cheese that is quite tasty. New Seasons market donates to our church on a regular basis. One of the foods my husband brought home last month was a product called, “Follow Your Heart” Casein-Free Diet Dairy Alternative. It is a mozzarella-type cheese. I have eaten it numerous times in sandwiches, and I really like it! Note that it is not low in fat or saturated fat because it is made with coconut oil.
Casein-Free But Not Low Fat
If you are looking for a lower fat version of cheese, this isn't it. However, if you are looking for casein-free dairy alternatives that taste like cheese, then this might be the product you want. (Not an affiliate). We have a Safeway less than two miles from our house that has 17 assorted products from “Follow Your Heart.” So, I'm confident that this product is readily available in other stores as well. They do carry some of the products at Amazon. However, I'm not sure Amazon has the best price.
“Follow Your Heart” Casein-Free Diet Dairy Alternatives Products include:
Mozzarella slices and shreds
Cheddar slices and shreds
Jack
Smoked Gouda
Parmesan
Just a quick side note.
I like to use Amazon as a place to learn more about products, even if I don't plan to purchase. Sometimes Amazon has the best prices, sometimes not. But at the very least, I can quickly and easily learn about specific products this way. In fact, I just went to Amazon, and I noticed there is a vegan egg replacement. We are going to have to try some of that egg replacement product!
This is another item on my list of things to do: make egg-free products for people who are allergic to eggs.
A1 Versus A2 Milk
I was watching TV a few months ago when a commercial came on advertising this new product called A2 Milk.
I had never heard of A2 milk. So, of course I looked it up. It turns out that mutations in cows have caused certain types of milk intolerances in persons sensitive to A1 type milk. The protein that is supposed to be better tolerated is “A2.” Most cow's milk available in stores today contains a combination of A1 and A2 proteins.
“A2 cows are the older breeds of cows (e.g., Jerseys, Asian and African cows). Some five thousand years ago, a mutation occurred in this proline amino acid, converting it to histidine. Cows that have this mutated beta casein are called A1 cows and include breeds like Holstein.”***
I don't know how they could know what happened “5000 years ago” since they weren't there to observe it. And science is supposed to be based on observation. But that's another subject for another day.
At any rate, I find it interesting that the older breeds of cows are the safe cows, since based on a biblical view of science, we should expect to find more mutations in species of cows as time passes, NOT LESS.
The good news is that A2 brand milk is available in some grocery stores in the US and other countries. If you are interested in trying it, check with your local stores. If they don't carry it, you can ask them to, and they just might.
I see this product in a lot of recipes these days. It's a deactivated form of yeast, and it is used because it has a cheesy, nutty flavor. Often recipes for casein-free dairy alternatives are cashew-based and have nutritional yeast as part of the recipe.
Oh, and Nutritional Yeast is Extremely Nutritional!
Unfortunately, our son has a slight reaction to cashews. The reaction is very subtle and results in tingling in the back of his throat. To be honest, I thought it was in his head when he first mentioned it to me. But I finally looked it up and discovered that the “tingling in back of the throat” is a real phenomenon and is a sign of a slight allergy to certain foods. Thus, no cashew-based cheese sauce for us.
However, if you are interested in trying cashew-based casein-free diet dairy alternatives,” Bob's Red Mill sells nutritional yeast online. The product has the “cheese” sauce recipe on the back. Plus, you can see the recipe without buying the yeast.
There is a good chance you can find Bob's Red Mill in your local grocery store, because they are well known. We are blessed to have the Mill only about 20 miles away. In fact, we recently went to his 90th birthday party celebration!
I highly recommend Bob's Red Mill products (Not an affiliate). They have a separate dedicated gluten-free facility to avoid cross contamination. And this is just one reason I love them!
Bob's products are also available through Amazon here.
Today, I'm going to tell you a little about Traditional Cooking School with Gnowfglins. This awesome online cooking school is not just about cooking. It's about healthy, homesteading, natural, back to basics, cooking. and I am in love with it!
G – God's (not man's creations)
N – Natural (not artificial)
O – Organic (raised without the use of chemical pesticides and fertilizers; raised without drugs, hormones, or synthetic chemicals)
W – Whole (not processed)
F – Foods (not synthesized chemicals)
GL – Grown Locally (not transported from far away)
INS – In Season (not out of season)
Traditional Cooking School with Gnowfglins is an online school with tons of different cooking classes. To introduce new members to her cooking school, Wardee Harmon, the owner, included one of her awesome classes, in the 2020 Ultimate Women's Wellness Bundle. This is how I learned of her, and this is what my review here is based on.
What stood out to me about Traditional Cooking School with Gnowfglins.
When I signed up for my account/membership, I kept forgetting where I put my log-in information. As a result, I kept going in through my Ultimate Bundle (UB) access link. This triggered an email from Wardee regarding whether I was having issues signing up. I also received a text on my phone. I let her know that I was already signed up but that I kept forgetting how to get in (forgot the name and such).
The school team was SUPER responsive and made sure that I had all that I needed to get in with no problems.
What I love the most is that, even though the original e-course I signed up for doesn't give me access to all the courses in the premium school,
I DO have access to a ton of stuff FOR NO EXTRA CHARGE.
For example, as you can see in the screenshot below, which is a picture of my membership page, there is an orientation course. This course helps the user get involved with the private group and it is complete with assignments and all. For example, the first assignment is to introduce yourself in the forum. I posted a couple of days ago and Wardee responded personally.
At this level you also have what is called a “Freebie Cupboard.” (See screenshots below). In this cupboard, I have access to all sorts of free cooking and recipe downloads.
Back to the e-course. I mean LOOK AT THOSE AMAZING DOWNLOADABLES THAT ARE INCLUDED at this level! Isn't that cool? The ones you can't see below the four FREE downloads shown include:
Do your children have frequent digestive issues, or other allergy symptoms, such as rashes, a stuffy or runny nose? Have you ever asked yourself whether these symptoms are related to lactose intolerance or dairy allergy?
These symptoms may indeed be related to a lactose intolerance or dairy allergy.
One basic difference between a food intolerance and allergy is that the immune system doesn't kick in with an intolerance. For example, lactose intolerance is the result of a lack of the enzyme “lactase.” Lactase helps your body digest the milk sugar “lactose.” This is why some people can tolerate small amounts of dairy products without problems. Lactose intolerance is not a true allergy.
Fortunately, there are two simple tests to check for lactose intolerance. If one of these tests show that the problem is lactose, this will be much simpler to deal with.
LACTOSE INTOLERANCE TESTS
Two tests can detect lactase deficiency. One is the Hydrogen Test, and the other is the “Lactose Tolerance Test.”
1. The Hydrogen Test
Pros – Simple to administer if the equipment is available.
The hydrogen breath test is the preferred method. It measures the amount of hydrogen in the air you breathe out.
You will be asked to breathe into a balloon-type container.
You will then drink a flavored liquid containing lactose.
Samples of your breath are taken at set times and the hydrogen level is checked.
Normally, very little hydrogen is in your breath. But if your body has trouble breaking down and absorbing lactose, breath hydrogen levels increase.
Cons – Doesn't readily distinguish the type of sugar that is not tolerated.
2. The Lactose Tolerance Test
This test is similar to the glucose tolerance test, which is given to test for gestational diabetes during pregnancy.
The patient drinks 50 grams (about two ounces) of a lactose containing beverage. If blood glucose rises, this means the lactose is being digested. If, however, blood glucose stays the same, this means the lactose is intact, a sign that lactase, the enzyme that breaks down lactose for complete digestion and metabolism is lacking.
Most people aren't born with lactase deficiency. It is more common for lactase deficiency to develop after “weaning.” Some ethnic groups are more susceptible to lactose intolerance probably because cow's milk isn't a common staple. For example, in Asian countries and Latin American countries.
DAIRY ALLERGY – WHAT IS IT?
A dairy, or cow's milk, allergy, on the other hand, is the result of an immune system reaction to one of the two proteins in cow's milk products.
IgE is the most common immunoglobulin reactant, however, IgM, IgA, and a few other immunoglobulins may react as well.
When a person has a true allergy to cow's milk* or other dairy products, they can't eat or drink them AT ALL.
Because both types of intolerance can cause digestive upset, including diarrhea, cramping, nausea, and vomiting, it can be difficult to tell the cause. Lactose intolerance is one of the most common intolerance. It is also the cause of much confusion.
For your convenience, I created a short e-book on the difference between lactose intolerance and cow's milk allergy.
Below is a delicious breakfast recipe that is completely Cow's milk free. Feel free to substitute any non-dairy milk for the soy and any type of nut butter will do as well.
Note that you can go into the free myfitnesspal.com app on android or Apple and the QR code in the recipe will work for you.
*Children and adults who are allergic to cow's milk are usually allergic to other animal milks as well, though not always. For example, goat milk is discussed as a potential replacement. However, besides the fact that goat's milk protein is also likely to cause an allergy in a person who has had an allergic reaction to cow's milk, there is the fact that goat's milk is deficient in the B vitamin Folate (folic acid).
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